Heat olive oil in a large pot or Dutch oven.

Add chopped onions, carrot slices, and sliced red bell pepper to the pot and sauté until softened.

Add the sliced eggplant, and cook until slightly tender.

Add the lamb cubes and chicken pieces to the pot. Brown the meat on all sides.

Pour in the cooked and drained chickpeas and add enough water to cover the ingredients.

Season the mixture with pimentos, salt, and pepper to taste.

Bring to a simmer, then reduce heat and cover. Let simmer for 30 minutes.

While the stew simmers, prepare the couscous according to package instructions.

Once the couscous is cooked, set it aside.

Add the seeded and chopped tomatoes and fresh peas to the meat mixture.

Continue to cook for another 30 minutes, or until the meat is tender.

Add the drained artichoke hearts to the stew.

Cook for a few more minutes until everything is heated through.

Stir butter into the cooked couscous until melted and well combined.

On a large serving platter, shape the couscous into a cone.

Spoon the meat and vegetable stew around the base of the couscous cone.

Serve hot and enjoy!